Ingredients:

  • 1 lb potato gnocchi
  • 1 lb Brussels sprouts, trimmed and halved
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 tsp lemon zest (optional)

Instructions:

  1. Trim the woody ends off the Brussels sprouts and slice them in half. Mince the garlic and grate the Parmesan cheese.
  2. Heat the olive oil and 1 tbsp of the butter over medium-high heat. Add the gnocchi in a single layer and let them sit undisturbed for 3–5 minutes until the bottoms are deep golden brown. Toss and sear for another 3 minutes, then remove gnocchi from the pan and set aside.
  3. In the same pan, add the Brussels sprouts cut side down. Sauté for 5–7 minutes until the edges are charred and the centers are tender.
  4. Lower the heat to medium. Add the remaining 3 tbsp of butter and stir constantly until the butter begins to foam and smells nutty. Stir in the minced garlic and cook for 30 seconds.
  5. Return the gnocchi to the pan and toss everything together until the gnocchi and sprouts are fully coated in the brown butter.
  6. Remove from heat. Sprinkle with salt, pepper, and Parmesan cheese. Stir in lemon zest if using.